Bagel Street

Bagels are the name of the game at this shop, where brothers and owners Jimmy and Doug Rohr are slinging around 15,000 per week. There are 20 options available, including one fiery pick whose dough is mixed with shredded cheddar cheese and chopped jalapenos before being proofed overnight, then boiled and baked until a delectable crust forms. The brothers also serve inventive combinations that include a sliced Asiago bagel stuffed with a pork-roll-studded burger and a heap of Tater Tots.